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Chinese BBQ Pork Buns (Baked Char Siu Bao)
By Sarah · thewoksoflife.com
Makes 16 buns
3 hrs 15 min (mostly proofing)
Soft, pillowy buns filled with diced Chinese roast pork in a savory-sweet sauce, baked until golden.
| prepArrange two racks in top and bottom thirds of oven | ||||||||
| prepPreheat oven to 400°F / 200°C | ||||||||
| 2/3 cup / 160 ml heavy cream (at room temperature) | Mix dough on low speed until shaggy, knead 15 min | First proof 75–90 min until doubled | Knead dough 5 min, divide into 16 pieces | Shape each piece into 4-inch circle, fill & seal | Second proof 1 hr at room temperature | Brush with egg wash, sprinkle sesame seeds | Bake 400°F/200°C then 350°F/175°C, 22–25 min | Brush with sugar syrup while hot, cool |
| 1 cup / 240 ml whole milk (at room temperature) | ||||||||
| 1 large egg (at room temperature) | ||||||||
| 1/3 cup / 65 g granulated sugar | ||||||||
| 1/2 cup / 60 g cake flour (or 1/2 cup all purpose flour sifted with 1 tbsp cornstarch) | ||||||||
| 3 1/2 cups / 420 g bread flour (tap measuring cup to avoid air pockets) | ||||||||
| 1 tablespoon active dry yeast (or instant yeast) | ||||||||
| 1 1/2 teaspoons salt | ||||||||
| 2 tablespoons vegetable oil | ||||||||
| 1/2 cup / 75 g shallots (or onion, finely chopped) | Stir-fry shallots 2 min, add sugar & sauces | Add stock & flour, simmer 2–3 min until thick | Stir in pork, cool on plate in 16 portions | |||||
| 2 tablespoons granulated sugar | ||||||||
| 2 teaspoons light soy sauce | ||||||||
| 2 tablespoons oyster sauce | ||||||||
| 1 1/2 teaspoons sesame oil | ||||||||
| 2 teaspoons dark soy sauce | ||||||||
| 3/4 cup / 180 ml chicken stock | ||||||||
| 2 tablespoons all purpose flour | ||||||||
| 2 cups / 300 g Chinese roast pork (finely diced) | ||||||||
| 1 egg, beaten with 1 tablespoon water (egg wash) | ||||||||
| 1 tablespoon sesame seeds (optional) | ||||||||
| 1 tablespoon granulated sugar (dissolved in 1 tablespoon boiling water) | ||||||||
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